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Changes during storage in quality of canned meat paste from layer chicken.

Jagannatha Rao, R. and Rathina Raj, K. and Yashoda, K. P. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer, 52 (4). pp. 34-39.

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Abstract

Paste containing meat from layer chicken, dry and wet spices, salt and starch was prepared, hot filled into cans, and evaluated during storage at ambient temperature for six months. The paste emulsion stability was in the narrow range of 34-39 ml juice released per 100g paste. Slow decrease in pH from 6.0 to 5.6 was associated with increase in free fatty acid content from 0.31 to 0.65 expressed as % oleic. Thiobarbituric acid number gradually increased from 0.42 to 0.67 mg malonaldehyde/kg paste whereas iodine values fluctuated between 89 and 94g iodine per 100g fat. Marginal changes in firmness (0.04-0.05 Kg/v), cohesiveness (0.78-0.81 ratio of peak areas) and adhesiveness (0.023 - 0.027 cm2 / V) indicated texture of emulsion remained unaltered during storage, Spores, coliforms, yeasts and moulds, staphylococci as well as anaerobes were absent in the paste in all the cases. The quality of canned paste thus remained almost the same during storage at ambient temperature upto six months.

Item Type: Article
Uncontrolled Keywords: canned Paste, meat,layer chicken, storage,
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Feb 2012 04:59
Last Modified: 17 Feb 2012 04:59
URI: http://ir.cftri.com/id/eprint/3318

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